Prunes & rum truffles

Ingredients

Truffles

250 grams (8.8 ounces) milk chocolate 40%
50 grams (1.8 ounces) butter
100 grams (3.5 ounces) prunes
100 grams (3.5 ounces) cream
60 grams (2.1 ounces) honey
40 milliliters (1.4 fluid ounces) dark rum

Equipment

Double Boiler
Gently melt your chocolate without risking a burn. If you don't have one, you can improvise with a heatproof bowl over a pot of simmering water.
Digital Scale
Accuracy is key! Weigh your ingredients for perfect results every time.
Immersion Blender
Achieve that smooth ganache with ease. You can use a regular blender if you need, but an immersion blender gives you more control.
Cling Film
Keep your ganache fresh by minimizing its exposure to air.

Instructions

Step 1

1. In a saucepan, combine the cream and honey, and bring to a boil.

Step 2

Keep an eye on the mixture to avoid it boiling over. Stir occasionally.

Step 3

2. Pour the hot cream and honey mixture over the milk chocolate and let it sit for a couple of minutes.

Step 4

This helps the chocolate to melt evenly.

Step 5

3. Add the butter and dark rum to the mixture.

Step 6

Butter should be at room temperature to blend more smoothly.

Step 7

4. Blend the mixture with an immersion blender until smooth.

Step 8

Blending ensures the ganache becomes silky and well integrated.

Step 9

5. Chop the prunes finely and mix them into the ganache by hand.

Step 10

Soaking the prunes in rum for 4-5 hours before chopping will infuse them with more flavor.

Step 11

6. Cover the ganache with cling film, ensuring the film touches the surface of the ganache to prevent a skin from forming. Leave it overnight to crystallize.

Step 12

Allowing the ganache to rest overnight improves its texture for rolling.

Step 13

7. The next day, roll the ganache into balls weighing about 18-20 grams (0.70 ounces) each.

Step 14

Slightly wet your hands to prevent the ganache from sticking to them while rolling.

Step 15

8. Dip the truffles in melted milk chocolate and then roll them in cocoa powder or waffle crumbs.

Step 16

Use a fork or dipping tool to make the process less messy.

Step 17

9. Store the truffles in an airtight container at a cool room temperature (61°F) for up to 2 weeks.

Servings

Darling, you've just created a batch of luxurious chocolate truffles, so let's serve them in style! 🎉

Fancy Party Platter: Arrange your truffles on a decorative platter with fresh berries and mint leaves. Garnish with edible gold flakes for that touch of elegance.

Coffee Companion: Place a couple of truffles beside a steaming cup of espresso or cappuccino. The rich chocolate pairs beautifully with the robust coffee flavor. ☕

Gift Boxes: Wrap your truffles in pretty boxes or cellophane bags tied with ribbon. An *irresistible* gift for your friends and family. 🎁

Ice Cream Delight: Crumble the truffles over vanilla ice cream for a decadent sundae topping. Add caramel or chocolate drizzle for the ultimate indulgence. 🍨

Variations

Gluten-Free Variation: This recipe is naturally gluten-free, but double-check all your ingredients to ensure they are certified gluten-free to avoid any cross-contamination.

Vegan Variation: Swap the milk chocolate for vegan chocolate, the butter for coconut oil, and the cream for coconut cream. Use agave syrup instead of honey, and ensure your rum is vegan-friendly. 🌱

Faq

How do I prevent my chocolate from seizing?
Always melt chocolate slowly over low heat, and make sure no water gets into the chocolate.
Can I use other types of chocolate?
Yes, you can use dark, milk, or white chocolate. Just ensure you adjust the sweetness level of the ganache accordingly.
How can I make my truffles look more professional?
Use a dipping fork to dip the truffles and let the excess chocolate drip off before rolling them in cocoa or crumbs.
What’s the ideal temperature for storing truffles?
Store them in a cool, dark place at about 61°F (16°C). Avoid refrigerating as it can affect the texture.
Can I add flavorings or extracts to my ganache?
Absolutely! Try adding a few drops of vanilla, peppermint, or orange extract for a twist.
How do I achieve a perfectly smooth ganache?
Ensure your cream is hot enough and fully incorporate the butter and chocolate by blending thoroughly until the mixture is silky smooth.